Easy Summer Cooking: Poblano Fish Tacos with Grilled Pineapple Salsa

With summer in session, I've been creating new recipes that use fresh ingredients that are in season. Here is the most recent recipe I created which I have also presented on our local KPNX Channel 12 Arizona Midday. This recipe is not only bursting with flavors that contrast each other, but it also very easy for kids and teens to make. Use this recipe only as a guide and add your own flare to it by adding your own ingredients like seasonal vegetables! Please let me know how this recipe turns out if you try it! (I have also attached the link to my first and second segment of the show from July 15th :) )

Roasted Pablano Fish Tacos with Pineapple Salsa

Roasted Pablano Cod

Ingredients

1 large Pablano pepper

1/4^th of a large onion cut into wedges

4 cloves of garlic

1/8^th cup of chopped cilantro

2 tablespoons of apple cider vinegar

2 tablespoons of lime juice

1 tablespoons of Adobo Sauce from can of chipotle peppers

Olive oil

Salt

1 pound of Salmon filets, or any other fish of your choice

Flour tortillas, or any tortilla of your choice

Procedure

1.       Preheat your broiler to 450 F. on a baking pan, place pablano pepper, onion and garlic and toss in olive to coat. Season with salt to taste. Roast vegetables for 1o minutes or until they brown on each side. You may have to flip the vegetables midway through.

2.       In a blender, add roasted vegetables and remaining ingredients, except the fish. Season with 1/4^th teaspoon of salt. Turn off broiler and heat oven to 350 F

3.       Coat marinade on fish and allow to marinate for at least 20 minutes.  Bake fish in oven for 15 minutes or until fish is cooked and is a little brown. Serve with tortillas and pineapple salsa!

Pineapple Salsa

Ingredients

1 pineapple cut into ½ inch disks

½ tablespoons of lime

½ cup of chopped cilantro

1 jalapeño chopped

1 tablespoons of olive oil

A pinch of salt

Procedure

1.       On a grill pan, grill pineapple fore 3-4 minutes of each side or until there are brown grill marks.

2.        Chop pineapple into small chunks. Remember to cut around the core!

3.       In a bowl, add pineapple and remaining ingredients. Serve with fish tacos and enjoy!

 First Segment: http://www.azcentral.com/videos/news/12-news/arizona-midday/2014/07/15/12698153/ 

Second Segment: https://www.youtube.com/watch?v=yI7p9e31svE&list=UUiKesnGVULPNXBBwR705aGg